What is a simple receipe for Chicken Tiki Masala?

Answer 1

No 27 please.

Answer 2

Chicken Tikka Masala:

1 lb chicken breasts
3 ounces tikka paste
1/2 cup plain yogurt
4 teaspoons vegetable oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 large onion, chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon salt
1 large tomato, cut into eight sections
1 cup heavy cream
15-20 cashews, ground

Cut chicken into 1" cubes.
Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours.
Thread on bamboo skewers and broil in the oven for 10-12 minutes, or until chicken is almost thoroughly cooked and starts to blacken on the top.
Rotate the pan at least once to ensure even cooking.
Remove from the oven and put aside while making the curry.
Keep the remaining marinade, as you will need it later.
At medium temperature, heat the oil.
When hot, add the onion.
Fry for 3-5 min.,then add the ginger and garlic pastes.
Stir for 2 min.
Add the turmeric, followed by the remaining spices.
Fry for 2-3 minutes.
Combine 1/2 cup lukewarm water with the marinade that was kept aside earlier.
Slowly add this mixture to the pan, letting about half of the liquid evaporate.
Add the tomato sections and stir briefly.
Add the salt and fry until the tomato pieces are just beginning to get soft.
Add the cashews, cream and chicken pieces and cover and simmer on low heat, for approximately 10-15 minutes.
Remove from heat and let cool slightly.
Serve with Rice or Naan.

Answer 3

Quick solution- go to Trader Joe's and buy their brand of Masala sauce in a jar- it's fabulous! Cut up some chicken breasts into chunks, place all in a skillet and poach chicken in the sauce for about 15 min on med heat and serve over rice- YUMM

Answer 4

For the marinade:

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1 "inch" long)
6 bamboo skewers (6 "inch")

For the sauce:

1 tablespoon unsalted butter
2 cloves garlic, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro

This has several ingredients, none of which are hard to find. Good luck w/ this! It sounds wonderful!

Answer 5

Chicken cube pieces stir fried and mixed in tiki masala!

Answer 6

I have never heard of this to be honest but I usually go to www.cooks.com to get recipes. I will put the web address in the source bar where I did the search for your recipe. Maybe one of them will help. Good luck with your search!

Answer 7

Get a sauce and follow the instructions. It really is difficult to recreate the flavour, it's a food invented in the UK.

Answer 8

Onions and green peppers and white rice.Oh and make sure you use chicken breast.The titi's are the best part!

Answer 9

Go to www.arcamax.com and look up recipes.

Answer 10

Chicken Tikka Masala at Home
Chicken tikka masala is the single most popular Indian restaurant dish in the world. Why is it so rarely made at home?
The Problem: Chicken tikka masala is not an authentic Indian dish—it was invented in a London curry house. Without historical roots, there is no definitive recipe. The variations we found had mushy or dry chicken and sauces that were unbearably rich and/or overspiced.

The Goal: The promise of a new way to cook chicken with exotic flavors holds plenty of appeal—especially if the recipe can be kept simple and made with readily available ingredients.

The Solution: To season the bird, we rubbed it with salt, coriander, cumin, and cayenne and refrigerated it for 30 to 60 minutes. Then we dipped it in yogurt mixed with oil, garlic, and ginger. To cook the chicken, we chose to keep this a year-round recipe by using the broiler instead of the grill. And since large pieces don't dry out as quickly as smaller ones under the broiler, we cooked the chicken breasts whole, only cutting them into pieces after cooking. While the chicken was cooking, we made the masala sauce. Masala means "hot spice," and the ingredients in a masala sauce depend on the whim of the cook, although tomatoes and cream are always present. We added onions, ginger, garlic, chile, and a readily available commercial garam masala spice mixture (McCormick won a recent taste test). A little tomato paste and sugar gave our sauce color and sweetness.

Chicken Tikka Masala
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.Serves 4 to 6

Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger

Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

STEP BY STEP: Chicken Tikka Masala

1. RUB: Coat chicken in salt and spice mixture and refrigerate.
2. MAKE SAUCE: Prepare creamy tomato-masala sauce.
3. DIP: Dunk chicken in protective coating of yogurt and oil.
4. BROIL: Broil chicken, then allow to rest.
5. COMBINE: Cut chicken into chunks and add to sauce.

STEP BY STEP: Key Ingredients for Chicken Tikka Masala
All of the ingredients for Chicken Tikka Masala are available at the supermarket. Here are notes on what to buy.

Chicken Breasts: Lean white meat pairs well with the rich tomato-cream sauce. The test kitchen prefers Bell and Evans.
Garam Masala: This combination of warm spices seasons the masala sauce. McCormick won a recent test kitchen tasting.
Plain Yogurt: Whole-milk yogurt forms a protective barrier on the chicken. Brown Cow is our favorite brand.
Crushed Tomatoes: Crushed tomatoes form the base of the masala sauce. Muir Glen was highly rated in a recent tasting. (will be with the organic foods)

Answer 11

oh I do not know but please text me when you are done. YUMMY!